i would roll out/trim the modeling choco then insert dowel to make the pleats and apply it to the cake -- i'd work on my marble top so i can control the heat -- you want it warmer (more flexible) to roll out and slide in the dowel then cooler (firmer) to pick it up and apply it -- marble helps w/that -- then you can just use (the heat from) your finger to smooth over any cut edges -- might knead in a tad of fondant -- maybe maybe not